Fried gnocco

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 250 ml milk, lukewarm
• 1 tsp salt
• 3 tbsp olive oil
• frying fat

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

fried yeast pastry

Crumble the yeast cube and dissolve it in the lukewarm milk. Add the salt to the flour, then use the dough hook of a mixer to stir in the yeast-milk mixture and the olive oil, and knead well. Form into a ball, cover, and let rise for about 30 minutes. Knead the dough ball again by hand and roll out to about 1/2 cm thick. Cut into 6-10 cm squares or triangles using a rolling pin. Fry in batches until light brown. Drain on kitchen towels, sprinkle with salt, and mix. Tip: If you like, you can also add garlic powder or a crushed garlic clove to the dough. It’s also delicious without. These popular antipasti from Emilia Romagna are eaten with cold cuts or cheese, or just on their own.